This is a quick-handed, warm dish with a bit of Japanese flavor. It is cool in autumn and winter, and it is poured on white rice. The soup is full and rich, delicious and rich, and it is a big bite! The fresh flavor of the beef, the tenderness of the mushroom, and the fragrant sauce are mixed in a bowl of white rice! Good autumn and winter will be here :)
Cut the beef into granules and slice the mushrooms (not too thick or not cooked, not too thin or not sour). Cut a small amount of garlic into garlic.
Put the oil in the pan and sauté the garlic, and stir-fry the beef. When the surface begins to change color, put a little cooking wine. Stir fry a little soy sauce and add a little sugar.
Pour the mushrooms into the frying pan and let the mushrooms absorb the soup. After softening, you can go out to the pot~
Pack the white rice and pour it on top! I can also cut a few slices of avocado, and have a rich taste.
The so-called harmony, in fact, the key is the taste of Japanese-style juice in the wine + soy sauce + sugar. Salty with sweet, very suitable for beef and mushroom~